Vitamin E (α-Tocopherols) Content of Foods
(691 - 700)
0.8 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
0.1 mg
(per 25 g edible portion)
Mezashi (baked)
0.5 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
-
(per 18 g edible portion)
Japanese anchovy (raw)
-
(per 10 g edible portion)
Japanese sand lance (ameni)
0.2 mg
(per 130 g edible portion)
Horse mackerel (raw)
-
(per 5 g edible portion)
Shio-konbu
0.6 mg
(per 150 g edible portion)
Peach (30% fruit juice beverage, nectar)
0.6 mg
(per 247 g edible portion)
Pitaya (raw)
0.1 mg
(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
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